A Course of Lectures on the Principles of Domestic Economy and Cookery

frozen; we will do that some other day. In frying fish use either Indian meal or flour, seasoned with salt and pepper, to roll the fish in. Fry the fish in lard or the drippings from salt pork. In case you use salt pork, fry it brown. Olive oil is one of the nicest fats for frying fish. You may have your choice whether I fry with lard or oil. We will fry in oil. If you use lard at all you want it to be very nice. In the frying pan I shall put about half an inch of oil; that is less than half a cupful. Put it over the fire and let it get hot, just as I did for the chicken. This is frozen fish that has been thawed. Cut the fish in pieces about two inches square and roll them either in flour seasoned with pepper and salt, or Indian meal, as I told you; put them into the oil when the oil is hot. As soon as the fish is browned nicely it will be done. You can add more seasoning than there is in the flour. Use Indian meal with pork; it is particularly nice. LECTURE SEVENTH. Our lesson this morning, ladies, will begin with pea soup with crusts. This soup I shall make with the addition of a little onion. You remember the other day we made pea soup perfectly plain. We shall cook salt codfish stewed in cream, venison with currant jelly, stewed carrots, and cabinet pudding. First the peas will be put on the fire to boil, and I shall begin to make the pudding. CABINET PUDDING. The cabinet pudding as I shall make it to-day will be rather elaborate. You can make it more plainly. It is made of cake,--sponge cake is the best,--French candied fruit, eggs and milk. So that, first, I shall give you the recipe for the pudding as I make it to-day, and then I will give you the recipe for the plainer form. For the pudding use a pudding mould of the size I